Au Gratin Potatoes are soft and buttery cooked potatoes layered with rich Gouda cheese, sprinkled with herbs and bread crumbs to be cooked in an oven until it turns brown from the top. These cheesy loaded potatoes are great to serve as side dish for special dinners. Here is how to make Potato Au Gratin Recipe with Caramelised Onion.
Potato Au Gratin With Caramelized Onion and Gouda Cheese is a lightly herbed and flavored Italian dish that is as delicious to taste as it is easy to make.
These when served with sweet and spicy caramelized onion, have a rich flavor, and isn’t too heavy on the palate.
Italian is one of my favourite cuisines! I love indulging in cheesy pizzas, pastas and gratins once in a while, whenever I get a chance to eat out, especially during weekends.
But you rarely find these delicious authentic gratins in the restaurants, and therefore I often make them at home.
I love experimenting with the ingredients and flavours of the gratins, but this Au Gratin Potatoes always steals the show.
A mouth watering combination of potatoes, caramelised onions, gouda cheese and Italian herbs, this Au Gratin Potatoes has it all.
The flavours just burst into your mouth, once you take a bite of this gratin and I assure you, that you will not stop after taking that first bite.
Perfect for brunch, this gratin has two ingredients, Potatoes and Cheese, that is loved by everyone, be it a kid or an adult.
What is Au Gratin Potatoes?
It is a lightly herbed and flavoured Italian dish that has layers of thinly sliced potatoes, cheesy sauce, mixed herbs and bread crumbs.
Bread crumbs on top create a nice crusty layer which adds to the texture of this gratin.
Once you take a bite, you will taste the crusty bread crumb layer along with soft and cheesy potatoes flavoured with delicious Italian herbs.
You can also substitute potatoes with chicken or add in chicken pieces too, if you are looking for a non vegetarian version.
You can even use ham or bacon for non vegetarian gratins.
Try making a Mashed Potatoes Au Gratin instead of this classic recipe.
You just have to substitute flavourful mashed potatoes mixture with the sliced potatoes.
To make the mashed potatoes, you have to first cook the mashed potatoes along with chicken stock and garlic and then mix it with melted butter for the best taste.
Every household has its own way to serve gratin. I like to serve this cheesy Potato Gratin with slices of toasted homemade herbed bread for a light dinner.
But if you are looking for a wholesome meal, you can serve it along with Roasted/Grilled Chicken, Pan Roasted Steak, Pork Chops or any other similar dish.
You can also serve a light Italian soup or salad on the side with Au Gratin Potatoes.
Can you reheat these?
Yes, you can definitely reheat Potatoes Au Gratin. You can make this gratin ahead of time and heat it when you want to serve it.
Just cover the gratin with a layer of foil or an oven-safe lid and reheat it for about 20 minutes at 180 degrees Celsius.
Potato Au Gratin freezes beautifully. Just airtight it with an aluminum foil or a plastic wrap so that air doesn’t go inside the container.
Freeze it for about 2 weeks, as beyond that it can become a little smelly.
Though, I would recommend you to make it fresh and enjoy, as this dish is very easy and quick to make.
Potato Au Gratin vs Scalloped Potatoes
Both these dishes use sliced potatoes and cheese, but they differ a bit from each other.
While in Gratin, sliced potatoes are covered with breadcrumbs and cheese and then baked until brown.
But in Scalloped Potatoes, the sliced potatoes are baked with heavy cream or milk.
Another minor difference between the two is the way, potatoes are sliced.
In both the dishes, the potatoes are cut into rounds and added into the casserole, but the potatoes used in scalloped potatoes are often cut a bit thicker than those in au gratin potatoes.
Which cheese is best to make this recipe?
Most of the people use Cheddar or Mozzarella Cheese to make Potato Au Gratin, but here I have used Gouda Cheese as it gives a nice smoky flavor that is loved by everyone at home.
If you like the strong flavor of blue cheese, you can use Stilton Cheese, Pepper Jack Cheese to give a hint of spice to your gratins or Gruyere Cheese for a nutty taste and melty texture.
Which potatoes are best to make Au Gratin?
If you have an option to select from the variety of potatoes, always chose Russets Potatoes for the gratin; as they have the most starch and make the creamiest sauce.
You can use any potatoes for this gratin, even sweet potatoes tastes great when used in this gratin.
If you are making Mashed Potatoes Au Gratin, you can opt for Yukon Gold Potatoes, they taste the best.
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Step By Step Recipe
Preheat the oven to 400 degrees F. Add 2 tbsp butter in a pan and add the onions.
Cook till onions starts to brown. Add little sprinkling of water and cook till onions are really browned and softened.
Add flour and fry for a few seconds.
Add milk very slowly and whisk to make a lump free mixture. Cook the sauce on low heat until it thickens.
Add cheddar cheese, gouda cheese and cook until it melts. Season with salt and pepper.
Your sauce for the gratin is ready.
In a 12 inch cast iron skillet, arrange potato slices in an upright manner.
Pour the sauce over the potatoes. Sprinkle the herbs and breadcrumbs on top.
Cover the skillet with a foil.
Transfer the skillet in the oven and bake for 50-60 minutes until potatoes are tender and slightly browned from the top.
Remove the foil and bake for another 10-12 minutes until the potatoes are nicely browned from the top. Remove from oven and serve immediately.
Au Gratin Potatoes Recipe
- 1 cup Onion (Chopped)
- 3 tbsp Butter
- 1 kg Potato (Cut into thin slices)
- 3 tbsp All Purpose Flour
- 2 cups Full Fat Milk
- 1 cup Sharp Cheddar Cheese (Shredded)
- 1 cup Gouda Cheese (Shredded)
- 2 tbsp Fresh Rosemary
- 2 tbsp Fresh Thyme
- 1/4 cup Breadcrumbs
- Pre heat the oven to 400 degrees F.
- Add 2 tbsp butter in a pan and add the onions.
- Cook till onions starts to brown.
- Add little sprinkling of water and cook till onions are really browned and softened.
- Add flour and fry for a few seconds.
- Now add milk very slowly and whisk to make a lump free mixture.
- Cook the sauce on low heat until it thickens.
- Add cheddar cheese and cook until it melts.
- Season with salt and pepper.
- In a 12 inch cast iron skillet, arrange potato slices in an upright manner.
- Pour the sauce over the potatoes.
- Sprinkle the herbs and breadcrumbs on top.
- Cover the skillet with a foil.
- Transfer the skillet in the oven and bake for 50-60 minutes until potatoes are tender and slightly browned from the top.
- Remove the foil and bake for another 10-12 minutes until the potatoes are nicely browned from the top.
- Remove from oven and serve immediately.